Salmon can be made so many different ways, and yet too often I slothfully revert to our two favorites: roasted on the grill in a little boat of butter, lemon juice, smoked paprika and onions (Bob's fave), or steamed and served over rice with a tarragon-vinegar bearnaise (mine).
On Friday I found myself with a beautiful piece of fresh local king and the ambition to do something different. Didn't know what, but it would be different. So I cruised Epicurious.com looking for inspiration, and when I found one described something like the above I went into the kitchen to make my own version of it, tweaked toward my preferences and timetable plus a desire for a good rose wine match. It was terrific. I served it over a salad of mixed bitter, nutty greens (arugula, baby romaine, chervil, fresh tarragon and several mustards--green, red and mizuna) that had been tossed with a very light dressing of EVOO and white wine vinegar), and our carbohydrate was a fresh crunchy loaf of multi-grain bread hot from the oven. Bright, fresh and super-healthy. It's a keeper.
Serves two.
Prepare the mushrooms:
Two handfuls oyster mushrooms. Leave most of them whole but tear the largest ones in half and toss with a bit of olive oil and salt. Lay them out on a quarter sheet and oven-roast at 450 F for about ten minutes until the pieces have browned a bit.
Prepare the fish:
two approximately 6 ounce slices silver or king salmon (also called coho and chinook, respectively), skin removed
2 tablespoons miso and 2 tablespoons white wine, mixed
Paint the fish with the miso mixture and refrigerate in a non-reactive plate or bowl for at least an hour.
Then blot fish dry, paint on a little melted butter and roast in a 400 degree oven for eight to ten minutes, depending on your preference for doneness. (I do not like my salmon rare, so my directions will skew the other way.)
While the fish is in the oven prepare the mushrooms:
Two handfuls oyster mushrooms
Olive oil
Salt
Leave most of the oyster mushrooms whole but tear the largest ones in half and toss with a bit of olive oil and salt. Brown on the stovetop until crispy on the edges, removing to a paper towel as they're done.
Also, prepare your sauce:
2 tblsp butter
1 tsp orange zest
1 tsp lemon zest
juice of half an orange
juice of half a lemon
1 tblsp chopped fresh cilantro
1 tblsp chopped fresh chives
In a small skillet or saucepan, melt the butter and add the zests. Turn heat off. When ready to serve, rewarm the butter and add the juices and herbs.
Top each piece of fish with the oyster mushroom chips, then spoon sauce over. Very colorful for white place service, and perfect with a bottle of summery rose wine.